Flammkuchen with chioggia beetroot and thyme

Name: flammkuchen with chioggia beetroot and thyme
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 260 g fresh pizza dough; 150 g goat cheese natural; 200 g creme fraiche; 2 el beet juice; 4 twig fresh thyme; 500 g Chioggia beetle; 1 lemon; 1 el olive oil truffle flavor

Flammkuchen made of fresh dough with goat cheese, creme fraiche and Chioggia beetroot with truffle flavor.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C. Roll out the dough with the baking paper on the baking tray.
Divide the goat's cheese into pieces. Mix the crème fraîche with the goat's cheese and the beet juice. Divide over the dough.
Remove the leaves of thyme from the twigs and spread over the crème fraîche.
Fry the flammkuchen in the oven for 15 minutes. Meanwhile, peel the beetroot and scrape into slices that are as thin as possible.
Blanch the slices of beet for 1 minute in boiling water and rinse under cold water in a colander. Let it drain very well.
Clean the lemon, grate the yellow skin and mix with the beetroot and oil. Season with pepper and salt.
Remove the flammkuchen from the oven and spread the beetroot over it.